Baked Chickpea Omelette

Name: Baked Chickpea Omelette
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: Precooked chickpeas 1 cup; Extra virgin olive oil 4 ¾ tbsp; Fine salt to taste; Black pepper to taste; Parsley to chop 3 tufts; Thyme 3 sprigs; Eggs 8; Cow's milk ricotta cheese; Cluster tomatoes 6.3 oz; Fennel seeds 1 tsp; Red onions 2.5 oz; Fresh chili pepper half; Frozen peas 1 cup

it es fr de br

419

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 419
Carbohydrates g 11.5
of which sugars g 6.6
Protein g 21.7
Fats g 31.8
of which saturated fat g 8.48
Fiber g 9.7
Cholesterol mg 391
Sodium mg 681

Difficulty: Average
Prep time: 20 min
Cook time: 1 h 20 min
Serving: 4
Cost: Average

PRESENTATION

Frittata al forno ai ceci is just fantastic, really. Perfect for any occasion. With a baked chickpea frittata, you get something lighter than the usual pan-fried version, yet it’s still tender and super filling because of the chickpeas. And look, this dish is all about making the most of simple, seasonal ingredients—people often toss in leftover veggies from the fridge, so every version turns out a bit different. Some like to add spinach, zucchini, or even roasted peppers for extra color and a touch of moist texture. Pretty simple, right? You can cut it up into cubes and pass it around as a fun appetizer, or just enjoy it as a main dish with a fresh salad.

It’s got that golden top after baking—really good stuff—which gives you a nice crunch when you bite in. Plus, it holds together super well whether you serve it hot or let it cool to room temp. No question.

Thing is, this vegan frittata recipe keeps things super easy and flexible. Chickpea flour is what makes this chickpea flour frittata different—it has a rich, nutty taste and means the whole thing is naturally gluten-free. So, it’s perfect for anyone looking for a plant-based frittata that’s full of protein. Folks in Italy love how it fits right into the idea of simple food that doesn’t waste anything. And you know what? It’s great for making ahead when you’ve got friends over or just want leftovers for lunch.

You get a bit of crispy edge where it touches the pan and a soft, almost creamy bite in the middle. Some regional twists swap in herbs like parsley or a sprinkle of rosemary, so you can really make it your own. No need for eggs or dairy—this is a solid eggless frittata. Keeps things flavorful and light, perfect for anyone who likes their food easy but still pretty rich in taste.

The beauty of this dish is its ability to bring people together with its simple yet satisfying flavors. And the sauce? Whether you’re serving it up for a cozy family meal or at a festive gathering, this frittata is sure to be a hit.

How to prepare Baked Chickpea Omelette

To make the baked chickpea omelette, start by preparing all the ingredients: peel and chop the onion 1, wash the tomatoes and dice them 2, then finely chop the parsley, thyme, and half of a fresh red chili pepper (about a teaspoon) 3 .

Sauté the onion in three tablespoons of extra virgin olive oil 4 and, when it is golden, add the fennel seeds 5, the chopped chili pepper 6,

the chickpeas 7, taken out of the can, rinsed with water and drained, the peas, which you will have defrosted in the meantime, 8 and finally the tomato 9. Let everything cook over medium heat for 10 minutes.

Beat the whole eggs with a whisk 10, then add the ricotta 11, the thyme 12,

the parsley 13 and mix all the ingredients. When the vegetables are cooked, add them to the egg mixture and mix well 14. Rinse a sheet of parchment paper under running water to make it more malleable 15,

then wring it out well and place it in a baking dish with a diameter of 11 inches 16, pour the egg and vegetable mixture and bake everything at 375°F for 60 minutes in a fan oven 17. The baked chickpea omelette is ready 18, serve it at room temperature, cut into slices or small squares.